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	<title>Di Bruno Bros. Blog &#187; mark</title>
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		<title>A Cheesemonger’s Pizza:  4 Ways!</title>
		<link>http://www.dibruno.com/blog/2011/08/12/a-cheesemonger%e2%80%99s-pizza-4-ways/</link>
		<comments>http://www.dibruno.com/blog/2011/08/12/a-cheesemonger%e2%80%99s-pizza-4-ways/#comments</comments>
		<pubDate>Fri, 12 Aug 2011 12:58:25 +0000</pubDate>
		<dc:creator>mark</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2280</guid>
		<description><![CDATA[Leftover pizza dough is a wonderful thing.  It is so great because you can use anything in your refrigerator and prepare a delicious, impromptu pizza from start to finish in less than half an hour.  This week I showcase four of my favorite “Franken-zas”, made using extra dough and whatever I have lying around.]]></description>
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		<slash:comments>26</slash:comments>
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		<title>A Cheesemongers Pizza: Goat Cheese</title>
		<link>http://www.dibruno.com/blog/2011/07/25/a-cheesemongers-pizza-goat-cheese/</link>
		<comments>http://www.dibruno.com/blog/2011/07/25/a-cheesemongers-pizza-goat-cheese/#comments</comments>
		<pubDate>Mon, 25 Jul 2011 15:14:55 +0000</pubDate>
		<dc:creator>mark</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2188</guid>
		<description><![CDATA[As the seasons change, so do the styles of my pizzas.  Warmer weather calls for lighter crusts and toppings that are more refreshing than heavy winter meals.  For this week’s pizza I have decided to celebrate the warmer weather with a lighter crust focused on goat’s milk cheeses, olives, oil and baby greens.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>A Cheesemonger’s Pizza: Taleggio</title>
		<link>http://www.dibruno.com/blog/2011/07/18/a-cheesemongers-pizza-taleggio/</link>
		<comments>http://www.dibruno.com/blog/2011/07/18/a-cheesemongers-pizza-taleggio/#comments</comments>
		<pubDate>Mon, 18 Jul 2011 15:32:23 +0000</pubDate>
		<dc:creator>mark</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=2164</guid>
		<description><![CDATA[Classic pizza recipes are never boring, especially when the finest ingredients are used.  For this week’s pizza, I chose to make a traditional pizza dish that never fails to satisfy myself and guests.  For every pizza, balancing a cheese with toppings is of course the key to success.  For this pizza I really wanted to use Taleggio, a wash rinded cow’s milk cheese from Italy.  Taleggio has a distinct tangy acidity to it up front, with creamy, nutty notes in the finish.  Because it is also such a great melter, taleggio is a perfect pizza cheese.]]></description>
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		<slash:comments>4</slash:comments>
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		<title>A Cheesemonger’s Homemade Pizza</title>
		<link>http://www.dibruno.com/blog/2011/06/01/a-cheesemonger%e2%80%99s-homemade-pizza/</link>
		<comments>http://www.dibruno.com/blog/2011/06/01/a-cheesemonger%e2%80%99s-homemade-pizza/#comments</comments>
		<pubDate>Wed, 01 Jun 2011 16:05:19 +0000</pubDate>
		<dc:creator>mark</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=1884</guid>
		<description><![CDATA[Homemade pizza is one of my favorite dishes to prepare and I love experimenting with different cheeses and toppings.  This week I decided to make a three cheese pizza.  I started with my two staple cheeses, Di Bruno’s handmade mozzarella and 30 month Parmigiano-Reggiano.]]></description>
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